3 tablespoons olive oil
2 pounds mixed mushrooms, sliced (such as white mushrooms, crimini, Portobello or shiitake)
1 teaspoon dried thyme
2 tablespoons low-sodium soy sauce
2 bunches scallions, thinly sliced
1 1/4 cups pearled (quick-cooking) farro (about 6 ounces)
1/2 cup white wine
Salt and pepper, to taste
3 cups chicken stock or vegetable stock
4 large handfuls baby spinach leaves
1/2 cup freshly grated Parmesan
1/2 cup chopped fresh parsley
Extra Parmesan (for garnish)
Cook the mushrooms and scallions: In a stockpot or large sauce pot over medium-high heat, heat the oil. Add the mushrooms and cook, stirring often, for 10 minutes, or until the mushrooms release their juices and turn golden brown.
Stir in the thyme, soy sauce, and scallions, and cook for 2 minutes longer.
Add the farro, wine, salt, and pepper and simmer for 5 minutes, or until the wine has reduced.
Stir in the stock and bring to a simmer. Reduce the heat to low, cover the pot and cook for 10 minutes, or until the farro is tender (taste one of the grains to check). Uncover, turn the heat up to high, and cook for 2 to 3 minutes to reduce the liquid to the consistency of a thick stew. (If the farro looks dry, add a little more stock at this point.)
Stir in the spinach and parsley. Cook for 30 seconds, or until the spinach wilts. Stir in the 1/2 cup Parmesan.
Taste, and season with more salt and pepper, if you like. Ladle into bowls and sprinkle a little Parmesan on top.